The Pastry Commis I is responsible for assisting in the preparation, production, and presentation of high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining Four Seasons standards of excellence. The role supports the pastry team in delivering exceptional culinary experiences through consistency, creativity, attention to detail, and adherence to food safety standards.

What you will do

• Prepare and produce a variety of pastries, cakes, desserts, breads, viennoiseries, chocolates, and specialty baked goods according to established recipes and presentation standards.
• Assist the Pastry team in the day-to-day operation of the pastry kitchen.
• Ensure all products meet Four Seasons quality standards for taste, appearance, freshness, and consistency.
• Prepare mise en place and ingredients required for daily production and service.
• Follow recipes, portion controls, and production schedules accurately to ensure consistency and minimize waste.
• Maintain proper storage, labeling, and rotation of food products in accordance with FIFO procedures.
• Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards.
• Keep all workstations, equipment, refrigerators, and storage areas clean, organized, and well maintained.
• Assist with the receiving, inspection, and storage of food deliveries, ensuring quality standards are met.
• Monitor the quality of ingredients and finished products, reporting any concerns to supervisors.
• Minimize food waste through proper preparation, handling, and storage practices.
• Support the preparation of customized cakes, desserts, and special guest requests.
• Safely operate pastry kitchen equipment and report any maintenance issues immediately.
• Work collaboratively with colleagues and other hotel departments to ensure smooth and efficient operations.
• Participate in training programs and continuously develop pastry and baking skills.
• Maintain high grooming and professional standards in accordance with Four Seasons policies.
• Perform additional duties as assigned by management to support departmental and operational needs.

Desired Candidate Profile

Certificate or Diploma in Pastry Arts, Baking, Culinary Arts, or a related field preferred.

Minimum 1-2 years of experience in a pastry kitchen, bakery, luxury hotel, or fine-dining establishment.

Basic knowledge of pastry techniques, baking methods, chocolate work, and dessert preparation.

Understanding of food safety, hygiene, and HACCP standards.

Ability to work in a fast-paced environment while maintaining attention to detail.

Strong teamwork and communication skills.

Ability to follow instructions and established procedures.

Good command of English; additional languages are an advantage.